Hot Methi Curry Sauce - Anila's - 300g

Price: £5.95

Anila's Hot Methi Curry Sauce uses fenugreek leaves for a very distinct, full of flavour sauce. Very tasty and hot with a bite.

Anila Vaghela started her culinary skills at a very young age, helping her great grandmother, grandmother and mum grind spices and make curries, pickles and chutneys and even poppadums.

Anila's produce eight premium concentrated curry sauces, handmade in small batches, as well as a range of 7 chutneys and pickles, made with single fruits and vegetables.

The firm has won 11 Great Taste Awards from the Guild of Fine Food for its products. They are free from artificial colours, additives and preservatives, and are sugar, dairy and gluten free and contain no onion or garlic, making them suitable for people with food intolerances.

Using up to twenty-three different spices, the sauces have a homemade quality just like "Mum makes" and there are certainly no imitations. You need only to taste them to appreciate the difference.

Anila says: "I believe I can bring delicious tastes and flavours to people looking for authentic Indian cooking."

The sauces are concentrated and can be used to make curries quickly and easily. Simply add your chosen main ingredients to the sauce, with a jar of water and simmer until cooked. Garnish with fresh tomatoes and coriander and serve with rice or naan bread and pickles.

You can also use the sauces to make delicious dips, or spread them on pizzas and sandwiches for that extra kick.

Recipe Suggestion: Chana Dhal with Spinach & Paneer

• Soak 1 cup of chick peas overnight, rinse, then boil in a heavy saucepan with 3 cups of water until tender (or pressure cook for 10 mins or use a can of boiled chick peas).

• Cube the paneer and fry in oil until crunchy and browned.

• Finely chop 2 cups of fresh baby spinach and set aside.

• Pour a jar of Anila's Hot Methi Curry Sauce into a saucepan, add the cooked chickpeas together with 1 cup of water and simmer gently until the sauce has thickened.

• Add the chopped spinach and cook until wilted and soaked into the sauce. Then stir in the crispy paneer.

• Garnish with fresh coriander and tomato wedges, and serve with chapattis or naan bread.

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"Dear Spices of India, Hi. Many thanks. Order arrived today, France, in perfect condition, one week after ordering. Great to get a lot of the things we can't find locally. Impressed with the service and looking forward to a nice curry this week-end. Hope to use you again in the future. Regards,"